揚げおかきあげおかき
Age Okaki / Deep-Fried Rice Cracker

Age Okaki... also called 揚げ餅あげもち (Age Mochi), which is made by deep-frying dried もち (Mochi /Rice cake). The dry climate in Midwest U.S. including Champaign-Urbana suits well to desiccate the Mochi. It is a nice snack for a party because it seems to be popular for everyone from every country. This recipe introduces the directions to make from Mochi-ko (Sweet Rice Flour). Commercial products of vacuum-packed Mochi is also available. (Cooking Time: about 30 minutes except time of drying Mochi)

Ingredients (for about 300 g)
餅粉もちこ
Mochi-ko /Sweet Rice Flour
200 g
Water220 mL
片栗粉かたくりこ
Katakuri-ko /Potato Starch
suitable amount
Oil (for deep-frying)suitable amount
Seasoning (Soy sauce, Salt, Suger, Cayenne pepper, etc.)suitable amount

Directions

  1. Spread potato starch powder on a cutting board or a large tray.
  2. Put Mochi-ko into a glass/ceramics bowl (glass is more convenient to observe inside) and gradually mix water.
  3. Cover the bowl with a lid or a plastic film and heat in microwave oven for about 1 minute and 30 seconds. Open the lid and mix the inside well. Repeat this process until the inside becomes translucent and sticky (about 2 or 3 times, depending on the power of the microwave oven). Keep heating about 30 seconds after the inside rise up, and then turn off. This is Mochi.
  4. Pour the Mochi dough on the potato starch layer in the direction #1, and spread the powder again on the topside of the dough. Roll it until the thickness reaches around 1/2 inches. Cover it with a plastic film and leave it overnight.
  5. Brush the extra potato starch off from the hardened dough, and cut it into small pieces. Put them on a tray and dry at an airy place for 1 or 2 weeks. Drying under sunlight is good. If the humidity is high, move the tray into refrigerator. The drying is completed when the dough pieces have cracks and are easily broken by your hands.
  6. Deep-FryingPour oil with 1/2 inches in depth into a frying pan and heat at around 325 F-degrees (about 160 C-degrees). Fry some pieces of the dried dough in the oil layer. When they swell and turn to golden brown, move them onto a paper towel to remove extra oil.
  7. Flavor the Okaki crackers with seasonings and serve.

Notes & Arrangements

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